Escarole-Arugula Salad with Roasted Peppers and Marinated Onions

Onions add potential cancer-fighting compounds that may also protect against diabetes and heart disease.

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 1  red bell pepper
• 1  yellow bell pepper
• 3  tablespoons  balsamic vinegar, divided
• 2  teaspoons  honey, divided
• 1  cup  vertically sliced red onion
• 1  teaspoon  fresh thyme leaves
• 1  teaspoon  whole-grain Dijon mustard
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  tablespoon  extravirgin olive oil
• 4  cups  chopped escarole
• 2  cups  baby arugula leaves

Preparation

1. Preheat broiler.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut bell peppers into thin strips.

3. Combine 1 tablespoon balsamic vinegar and 1 teaspoon honey in a medium bowl, stirring with a whisk. Add onion and thyme; toss well to coat. Let stand for 15 minutes.

4. Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, Dijon mustard, salt, and pepper in a small bowl. Gradually add olive oil, stirring with a whisk. Combine escarole, arugula, bell pepper strips, and onion mixture in a large bowl. Drizzle vinegar mixture over escarole mixture, and toss gently to combine.

Nutritional Information

Calories:

59 (38% from fat)

Fat:

2.5g (sat 0.4g,mono 1.7g,poly 0.3g)

Protein:

1.2g

Carbohydrate:

8.7g

Fiber:

2.2g

Cholesterol:

0.0mg

Iron:

0.7mg

Sodium:

221mg

Calcium:

39mg